Pages

I found some forced rhubarb at the farmers market on the weekend. Forced rhubarb is rhubarb that is grown out of season, indoors and in the dark. It has a nice pink colour and the leaves are a pale yellow. I decided to use the forced rhubarb to make a simple crisp. The forced rhubarb crisp was pretty good. It was slightly tart which was a nice change from normally sweet desserts. Of course it goes well with a scoop of melting vanilla ice cream.

Rhubarb Crisp

ingredients

2 pounds rhubarb (cut into bite sized pieces)

1 tablespoon sugar

1 orange (zest and juice)

1 teaspoon vanilla extract

2/3 cup flour

2/3 cup rolled oats

2/3 cup brown sugar

1 teaspoon cinnamon

1/3 cup butter (melted)

directions

Mix the rhubarb, sugar, orange zest, orange juice and vanilla extract and place in a baking dish.

Mix the oats, flour, sugar, cinnamon and butter and place on top of the rhubarb.

I usually make the crisp in a 9" x 13" pan so figure out the amount of fruit you will require for that size pan. I put the fruit combo in an icecream pail, add around 3/4 cup sugar, 1 tsp cinnamon and 2 Tbsp flour, put the lid on the pail, shake to distribute the sugar and flour with the fruit. Put in the baking pan, cover with crisp topping and then bake until fruit juices bubble through the topping. The filling will set a bit with the small addition of flour. If you have used a deep red strawberry variety of rhubarb, the finished product will end up a deep red wine color.

Post a Comment

About Me

I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.